Chilaquiles Casserole

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

READER'S COMMENT:

"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...

162 Reviews for Chilaquiles Casserole

Ahh a nice quick veggie recipe. I would have liked a crisper bottom shell, even after squeezing out the zucchini. I wonder if baking the shells before hand would help? I think these ingredients would also be great in a taco salad shell :) The non-vegetarian boyfriend thought the best part was the beef I added for him, but was interested in the chicken idea as well.

I really loved this recipe (and all my friends did too, there wasn't any leftovers!). But I do have a few comments/suggestions.
-The first thing I did was grate the zucchini (I doubled it) sprinkled it with salt and put it between paper towels and put a plate on top of it. It takes off a decent amount of the liquid from the zucchini.
-I just used a whole can of corn, easy easy easy.
-I diced two garlic cloves and included those with the onions.
-I did use the entire can of enchilada sauce and it wasn't mushy, though next time I'm planning on using the 'hot' enchilada sauce.

This was good, not great. I used black beans with jalapenos and about one and a half times what was called for. I also doubled the zucchini. If I make it again, I'll add more cumin. I question the need to cook this at all before putting it into the oven, since the sauce and the liquid from the veggies will soften the onion in the heat.

It was awesome, my family loved it and didn't even notice it was vegetarian until i said something. I added a layer of refried bean to add a little more substance and chopped the veggies. I also only used half the amount of sauce it recommended and it was plenty any more and it would have been mushy.

Since chilaquiles typically has eggs, I decided to make this for a brunch. I portioned it out and put a poached egg on top of each serving, with a dollop each of mashed avocado and sour cream on the side. It was a great hit.